From bar chef Scott Beattie at Cyrus Restaurant in Healdsburg, California

6 raspberries
1/2 ounce fresh lemon juice
1/4 ounce simple syrup
3/4 ounce Hangar One Fraser
River Raspberry vodka
3/4 ounce vodka
Club soda

Muddle the raspberries, lemon juice, and simple syrup in a mixing glass. Fill with ice and vodkas, and shake. Strain into a Collins glass, add new ice, top with club soda, and stir. Garnish with a sprig of mint.